Helping you make food and lifestyle choices that promote wholeness and health! Paleo, gluten free, dairy free, and low carb ideas, and lots of veggies!
You all know by now that I must have cookies included in my healthy diet if I’m going to be able to sustain it, right? I think it’s important to find a food plan that is really doable and delicious, or you’ll give up. Who wants to live a life full of boring food that tastes like cardboard? Hopefully my blog and other healthy foodie blogs have inspired you to see past the “health food” of old, that had no flavor or real food. Whole foods that are prepared well are delicious! These Quinoa Raisin Cookies are a great example of healthy whole food creations!
Creamy Buckwheat is my favorite breakfast, but sometimes I eat hot quinoa cereal, too. My recipe for these cookies was inspired by the one on the back of the Ancient Harvest Quinoa Flakes box…mine’s lower carb, though. Quinoa is a great grain for diabetics, because it is high in protein and fiber, and it is lower on the Glycemic Index than most grains. The protein in quinoa is particularly great, because it has enough amino acids to be considered complete. Most grains cannot boast the same!
These cookies taste a lot like oatmeal raisin cookies. I replaced the white sugar in traditional recipes with xylitol, and the brown sugar with coconut sugar. The refined wheat flour has been replaced with almond flour. I recommend keeping all of these in your pantry if you plan on eating a low carb, healthy diet, but you like to bake!
Before we get to the recipe for the Quinoa Raisin Cookies I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
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Quinoa Raisin Cookies
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These cookies are a delicious, healthy alternative to oatmeal raisin cookies. They're gluten and dairy free, as well as diabetic friendly.
Preheat the oven to 350 degrees and line your baking sheet(s) with parchment paper.
Combine the dry ingredients in a large bowl, and the wet ingredients in a small bowl. Stir the wet ingredients into the dry and incorporate the raisins into the batter.
Use a spoon to scoop chunks of batter onto the parchment paper. Make them small, and give a lot of space between each cookie, because they spread out a LOT!
Bake for 10-12 minutes, or until the edges are darker brown and the centers are set. The longer you bake them, the less crumbly they'll be. Don't burn the cookies, though.
Remove the cookies from the oven and let them sit for 10 minutes before removing them to a wire rack.
Let the cookies sit on the wire rack for at least an hour to set up. I recommend this for any cookies that are made with almond flour, because they tend to be crumbly.
